Try this Onion Ring Pickles recipe, or contribute your own.
Suggest a better descriptionPeel the onions and slice them 1/4-inch thick; separate the slices into rings. Divide the onion rings amongst three pint canning jars. To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoon mustard seed, and 1/2 teaspoon celery seed. Combine the vinegar, water, sugar, salt, turmeric, and cinnamon in a stainless-steel or enameled saucepan. Heat to boiling, then simmer the mixture for 2 minutes. Fill the jars with the hot liquid, leaving 1/4-inch of headspace. Remove any bubbles and add more liquid if necessary. If pickles are to be stored in the refrigerator, let them cool, then cover each jar with doubled plastic wrap and apply a cap; there is no need to seal the jars. If the pickles are to be stored in the pantry, seal the jars with two-piece canning lids, following the manufacturers directions and process for 10 minutes in a boiling-water bath. Cool, label and store the jars. Let the pickles mellow for at least a month before serving them. This recipe yields 3 pints. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9639 broadcast 09-06-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-23-1996 Recipe by: John Ash
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1641g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 3237 | ||
Calories from Fat: 355 (11%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 39.5g | 53 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 12.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 403.4mg | 14 % | |
Potassium 3556.4mg | 94 % | |
Total Carbohydrate 781.1g | 230 % | |
Dietary Fiber 84.7g | 339 % | |
Sugars, other 696.5g | ||
Protein 30.2g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3237
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.